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Pound chicken with knife handle to tenderize.
Coat meat with flour.
Dip meat in mixture of 2 eggs, milk and 1/4 cup Parmesean cheese.
Brown in oil in skillet. Remove.
In same skillet, saute mushrooms in 1/2 butter. Add 2T flour and mix.
Add 1 cup chicken broth and 1/2 cup white wine. Cook until bubbly.
Add juice of 1 lemon and 2-3T parmesean cheese.
Pour sauce over meat or add meat to sauce in the pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 375 (72%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 23.3g||116 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 483.3mg||149 %|
|Sodium 625.1mg||22 %|
|Potassium 577.7mg||15 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 32g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 521
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